Weekly Recipe: Kale Crisps
Ingredients (Serves 4):
15 kale leaves, stalks removed
3 tbsp. Rapeseed oil
½ tbsp. sugar
½ tbsp. cinnamon, ground
A pinch of salt
Method:
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Preheat the oven at 200⁰C/gas mark 6. DO NOT USE FAN.
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Wash the kale leaves and pat dry using kitchen towel. Using a sharp knife cut down either side of the stem, keeping as close to it as possible, removing the majority of the stem.
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Once all the stems are removed slice the leaves into strips and put in a mixing bowl, add the oil, sugar and cinnamon. Toss the leaves in the bowl so they’re well coated.
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Line a baking tray in greaseproof paper and spread the kale evenly on it. Bake in the oven for roughly 5 minutes or until crispy. Remove from the oven and allow to cool before eating.
Toms Top Tips:
These are a really quick and easy vegetable crisp to make, ideal for party nibbles or a change from popcorn during movie night. All veg boxes next week will contain Curly kale.